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Serves : 2
Prep. Time : 0:25
2/3 cup nonfat
3 Tbls. reduced-fat mayonnaise
2 oz. blue cheese, crumbled
3 Tbls. scallions - finely chopped
1/4 tsp. coarsely ground pepper
1 tsp. vegetable oil
1/2 Lb. boned and skinned chicken breast halves - cut in
1/4 tsp. salt
2 tsp. butter or margarine
1 Tbls. hot sauce
5 stalks celery - cut in 3" sticks
-In a small bowl,
whisk together the yogurt, mayonnaise, and blue cheese.
Stir in the scallions and pepper
-Cover and refrigerate while preparing chicken.
-Heat the oil in a large, preferably nonstick skillet
over medium high heat.
-Season the chicken with the salt.
-Cook the chicken, stirring frequently, until lightly
browned and cooked through, 3 to 4 minutes.
-Remove the skillet from the heat.
-Add the butter and hot sauce to the pan and swirl until
the butter barely melts and the sauce coats the chicken.
-Serve the chicken and celery sticks along with the blue
NOTES : Provide
toothpicks for spearing the chicken and dipping it in the
sauce. Low Fat!